Dinners

One Pan Cheddar Jalapeño Sausage & Rice Skillet

Another weeknight dinner staple! This One Pan Cheddar Jalapeño Sausage & Rice Skillet might be my favorite one pan meal yet. It’s cheesy, slightly spicy, comforting and (as always) is super easy to make.

Don’t like spice? This one is mild since we deseed the jalapeño, but feel free to ditch the jalapeño and I promise you’ll still be obsessed. You can even leave out the sausage for the best rice you’ve ever tasted. It’s packed with protein and gets an added boost from the chicken bone broth, although regular chicken broth will work just fine. Ranch on top is key!

I used the 3.5 quart Le Creuset Cast Iron Braiser in Olive.

AUTHOR: broccyourbody

One Pan Cheddar Jalapeño Sausage & Rice Skillet

SERVES: 4

TIME: 40 minutes

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Ingredients

2 tablespoons olive oil
1 12 oz package jalapeño chicken sausage, sliced diagonally into 1/2 inch thick slices
1 small yellow onion, diced
3 cloves garlic, minced
1/2 jalapeno, seeded and diced (you can cut the other half in rings to add on top for added spice!)
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 1/4 cup white jasmine rice
2 cups chicken bone broth
3 oz sharp cheddar cheese, shredded (omit for dairy free)
1 cup baby spinach
Fresh parsley, chopped
Ranch or Trader Joe’s Vegan Dill Dressing to serve

Instructions

Heat 1 tablespoon of olive oil a large deep skillet with a lid over medium high heat. Add the sausage, trying to get them in one even layer the best you can, and cook for 2-3 minutes each side or until golden brown. Set aside.
Add 1 tablespoon olive oil to the same skillet and reduce heat to medium. Add the onion, garlic and jalapeño and stir occasionally for 5 minutes.
Add the seasonings and rice and stir to fully combine.
Add the chicken broth and bring the heat to high. Stir in the spinach and cheddar cheese then add the sausage on top.
Once boiling, cover and reduce heat to low. Let it simmer for 20-25 minutes or until rice is tender. Let it sit, still covered for an additional 5-10 minutes.
Top with parsley and a drizzle of ranch dressing to serve.

5 based on 7 reviews

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WHAT DID YOU THINK OF THIS RECIPE?

Angie Lindsey says:

16.04.2024

This was fantastic and quick. My husband and I both loved it.

BB says:

08.04.2024

I make this recipe for my family at least twice a month, sometimes more! We have a low tolerance for spice, so we leave out the jalapeños and opt for turkey sausage – still tastes great! My husband loves this meal and my toddler devours it, which is a win for me!

Kaylie Siedow says:

28.03.2024

Delicious. I didnt have jalpenos But it was still amazing!!

Taylor Smith says:

29.02.2024

So yum! Unique recipes always!!!

Rachel Lange says:

30.01.2024

So easy. So good. She’s done it again!

G.M says:

23.01.2024

So good. So easy! Lots of flavour and the right amount of spice! Your Recipes never Disappoint!

M. m. says:

18.01.2024

This was Delicious, easy, and my daughter loved. Will be a staple.

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